Brussels sprouts pot with minced meat

Ingredients for 4 servings:

• 500 g minced beef
• 800 g Brussels sprouts
• 5 carrots
• 400 g potatoes
• 1 onion(s)
• 2 spring onions
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 1 tbsp peppercorns, pickled green
• 2 tsp salt
• 1 tsp sugar
• 1 pinch of cumin
• 1 pinch of chili powder
• nutmeg
• pepper
• Meat broth or water
• Rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Hearty food for cold winter days

Clean the Brussels sprouts. Peel the carrots, potatoes, onions, and garlic cloves. Halve large Brussels sprouts, slice the carrots, and dice the potatoes. Slice the spring onions, and finely dice the onion and garlic cloves. Heat rapeseed oil in a pan, fry the minced meat until crumbly, and season with salt and cumin. Transfer to a large pot. Heat a little more oil in the pan and sauté the onion and garlic. Brown the tomato paste in it and deglaze with the broth. Add to the meat. Add the Brussels sprouts and carrots and simmer for 5 minutes. Then add the diced potatoes to the pot. Pour in enough broth to just cover the ingredients. Season with salt, pepper, chili, sugar, and nutmeg. Simmer for about 20 minutes, stirring occasionally. Finally, add the green peppercorns and cook uncovered for another 5 minutes. Season to taste. The spiciness warms the dish up nicely.